Kawareh (كوارع (Kawareh))
Overview
Kawareh is an Egyptian soup made from cow's or calf's feet. The trotters are scorched to remove the hair, scrubbed well and blanched, then simmered for hours with onion, bay leaves, cardamom pods, mastic and cinnamon until the meat falls off the bone and the broth turns rich and sticky. Soaked chickpeas are often cooked in the broth, and before serving it is seasoned with crushed garlic fried in ghee, a splash of vinegar and lemon juice. It is eaten hot from bowls with baladi bread, or poured over rice and toasted bread with garlic vinegar sauce to make a dish of fatta.
History
Kawareh is a favourite of Egyptian popular cooking and is sold in small specialist restaurants in Cairo and other cities. Egyptians eat it especially in winter as a warming, restoring soup, and it has a long reputation as a source of strength for workers and for people recovering from illness. In Egyptian homes it is a dish for the cooler months and for weekend family meals, and many cooks now make it in a pressure cooker to save time.
Main ingredients
Cow's feet, chickpeas, onion, garlic, cardamom, vinegar. The soup is built on gelatinous trotter broth and is usually served hot. Diet: contains meat; usually gluten-free.
Explore: Chickpea soups · Tripe and offal soups · More soups from Egypt
Recipe
Method
- 110 min
Blanch the feet in boiling water for 10 minutes, drain and rinse.
- 22 h
Cover with 4 l fresh water, add the onions and spices and simmer for 2 hours, skimming.
- 31 h 30 min
Add the chickpeas and simmer for 1 hour 30 minutes more, until the meat falls off the bone.
- 4
Fry the garlic in the ghee until golden and stir it into the soup with the vinegar.
- 5
Add lemon juice, season and serve with bread.
- ✓
Serve. About 4h 20m from start to bowl.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
